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Monday, July 8, 2013

Thai Chicken Salad Cones

This is a fabulous wrap for your brown bag office lunches! With lean protein, and Thai-inspired salad "fixings," this wrap comes with lots of crunch and textures, rather than lots of guilt from fast food! The flavors are big and bold and sure to be palate pleasing. Either way you look at it, I assure you, you aren't going to find this in a drive through window. I think you're really going to like this!

To prep for this salad, blanch the snow peas briefly, only about 2 minutes. Then remove them and let them cool.

4 oz snow peas

Strain after 2 minutes

Then just start throwing it all together.

3 cups Napa cabbage

1 cucumber, peeled and seeded, then diced

Diced cucumber (1 cucumber came out to 1/2 cup)

3 green onions

1/2 cup fresh cilantro, chopped

1/2 cup dry roasted peanuts, rough chopped

The drained, cooled snowpeas. I them in half before adding.

1 cup chow mien noodles

Remove the chicken from the carcass. Give it a rough chop.

2 cups chopped, cooked rotisserie chicken in bite-sized pieces.

Toss to combine. Wait to dress the salad until you are ready to prepare
the wraps.

Divide each tortilla in half.

Add 1/2 cup of salad mix to
each spinach tortilla semi-circle.

1/2 cup Thai chicken salad mix

Add 2 Tbsp dressing and roll up.
Enjoy! Note - If you are making enough wraps or cones to use up all of the salad mix at once, you can add dressing to the whole salad. But if not, add the dressing to each individual portion so the salad doesn't become wilted.

2 Tbsp Asian Toasted Sesame Lite dressing (I used the Kraft brand)

Roll up into a cone.

Variation. For making into wraps, rather than cones, keep the tortillas whole. Add 1 cup salad mix, 4 Tbsp dressing. Roll up "burrito style," wrap in waxed or parchment paper, and cut on the diagonal.

So we have a wrap that is super fresh, balanced, very flavorful, lots of crunch and texture. Lots of lean protein and big flavors! And it's healthy and fast! PERFECT for your lunch box!!

Did you enjoy this recipe? I hope so! There are tons more where this came from. Hop on over to my Recipe Index for lots of great menu ideas to cook with/for your family. And if you haven't already, Click Here to Subscribeto MenuMusings so you won't miss a thing!

About Me

I am a prototypical modern American mom. I am retired professor of Anatomy & Physiology at a private Christian University, and mother to four beautiful children (3 boys and 1 girl). I am also a food blogger, cookbook author, and have owned my own cafe. My background is a PhD in Cellular and Molecular Neuroscience with emphasis on antioxidant research. My postdoctoral training was in human obesity and caloric restriction.

I grew up in South Louisiana where the best food in the world is routinely brought from the garden and the water, and put on the table. Everyone in my family of origin is a wonderful cook, so I guess it is just natural that I show my love to my family through food.

I love cooking and eating... and teaching my children the art and techniques of being in the kitchen. My mother taught me that there is always SOME part of the cooking process that even small children can help with...so my kids are indeed very familiar with the kitchen, the kitchen tools, use of homegrown herbs, etc.